摘要：
Long-term intake of thermally processed starch-based foods may impact glucose homeostasis, but the consistency of the effects of various thermal treatments and the reasons are not clear. In this study, thermal treatments, especially boiling, damaged the crystal structure and inter-molecular hydrogen bonds of starch-based blends, thus decreasing the structural order and stability. These thermally treated starch-based blends increased the appetite of mice, promoted food digestion, and enhanced postprandial glucose response. Normal C57BL/6J mice were treated with boiled, baked, and fried starch-based diets for ten weeks. Compared to the baked and fried starch-based diets, the boiled starch-based diet significantly (p <0.05) elevated random blood glucose levels and disrupted insulin homeostasis, primarily due to the remarkable decrease in gut microbial diversity. Both baked and fried starch-based diets resulted in relatively high intestinal epithelial permeability (plasma lipopolysaccharide increased by 28.67% and 21.85%, respectively). They adversely affected islet beta-cell function and evoked glucose metabolism disorder. Overall, results demonstrate a clear connection among the thermal processing of starch-based diets, disruption of intestinal homeostasis, and adverse glucose metabolism. This study lays a theoretical foundation for the formulation of food processing strategies to mitigate the adverse effects of thermally treated food on glucose homeostasis.
作者机构：
[Xiaoli Yang; Jisong Zhou; Qingxuan Fu; Weiping Jin; Wangyang Shen] Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China;School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China;[Dengfeng Peng] Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, 430062, PR China;[Yaoqi Tian] Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China<&wdkj&>School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
通讯机构：
[Weiping Jin] K;Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, 430023, PR China
作者机构：
[Gong, Jiabao; Xu, Wenhan; Zhang, Changqing; Zhu, Qingyue; Zhang, Haizhi] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China;[Qin, Xinguang; Liu, Gang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China
通讯机构：
[Gang Liu] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China
摘要：
Wheat starch was modified through octenyl succinic anhydride (OSA) esterification combined with enzymatic hydrolysis using glucoamylase and α-amylase to produce four modified starches, namely, OSA-modified starch (OSAS), enzyme-modified starch (EMS), OSA-enzyme-modified starch (OEMS), and enzyme-OSA-modified starch (EOMS). The effects of modification methods on the physicochemical properties and internal structure of starches were investigated. The effects of starch modification contents (2%, 4%, and 6%) on the functional properties of wheat dough were also studied. The internal structure of the modified starches was analyzed through Fourier transform infrared spectroscopy and scanning electron microscopy. Results showed that starch molecules were successfully integrated in OSA, and glycosylase action was inhibited. Differences in the physicochemical properties of the modified starches were analyzed from the perspective of intermolecular hydrogen bonds and other molecular forces. The dough added with 6% OEMS showed significantly reduced water fluidity and improved viscoelasticity. This work provides a new way to optimize the storage stability and processing performance of dough.
作者机构：
[Tian, Yaoqi; Ma, Rongrong; Liu, Chang] State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;[Tian, Yaoqi; Ma, Rongrong; Liu, Chang] School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;[Shen, Wangyang] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Tian, Yaoqi] Analysis and Testing Center, Jiangnan University, Wuxi 214122, China. Electronic address: yqtian@jiangnan.edu.cn
通讯机构：
[Yaoqi Tian] S;State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China<&wdkj&>School of Food Science and Technology, Jiangnan University, Wuxi 214122, China<&wdkj&>Analysis and Testing Center, Jiangnan University, Wuxi 214122, China
摘要：
Total starch granule-associated proteins (tGAP), including granule-channel (GCP) and granule-surface proteins (GSP), alter the physicochemical properties of starches. Quinoa starch (QS) acts as an effective emulsifier in Pickering emulsion. However, the correlation between the tGAP and the emulsifying capacity of QS at different scales remains unclear. Herein, GCP and tGAP were selectively removed from QS, namely QS-C and QS-A. Results indicated that the loss of tGAP increased the water permeability and hydrophilicity of the starch particles. Mesoscopically, removing tGAP decreased the diffusion rate and interfacial viscous modulus. Particularly, GSP had a more profound impact on the interfacial modulus than GCP. Microscopically and macroscopically, the loss of tGAP endowed QS with weakened emulsifying ability in terms of emulsions with larger droplet size and diminished rheological properties. Collectively, this work demonstrated that tGAP played an important role in the structural and interfacial properties of QS molecules and the stability of QS-stabilized emulsions.
摘要：
Cold-induced sweetening (CIS) results in browning and acrylamide formation in fried potato products. beta-Amylase (BAM) and vacuolar invertase (INV) are crucial for starch-sugar conversion in cold-stored potatoes. This research investigates the effects of salicylic acid (SA) treatment on the CIS of potatoes and gene regulation during this process. The findings revealed that the SA treatment significantly alleviated CIS by suppressing StBAM1 and StINV1 expression in potato. Moreover, the expression of two transcription factors (TFs), StAP2/ERF and StNAC2, was inhibited by SA treatment. Transient overexpression of StAP2/ERF (AP2: APETALA2; ERF: ethylene responsive factor) and StNAC2 in tobacco leaves increased the expression of NtBAM1 and NtINV, thus promoting starch-sugar conversion. Furthermore, the beta-glucuronidase (GUS) activity demonstrated that StAP2/ERF and StNAC2 increased the promoter activity of StBAM1 and StINV1. This study identifies new TFs in CIS regulation and provides new ideas for alleviating CIS in potato. Graphical Abstract
作者机构：
[Cai, Jie; Xie, F; Xie, Fang; Zhang, Die] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie; Zhang, Die] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[Cai, J; Xie, F ] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
摘要：
To address the limitations in water resistance and functionality of existing starch-based food packaging materials, this study developed a new sustainable food packaging material-starch nanofibrous films (SNFs) enhanced with an acylated tannic acid (ATA) interfacial self-assembly coating. Inspired by the unique hydrophobicity and water adhesion properties of rose petals, which effectively control surface characteristics to maintain microenvironmental humidity during food processing and storage, this approach significantly enhanced the water resistance, stability, and mechanical strength of the material. Specifically, the obtained SNFs/ATA exhibited a maximum water contact angle of 134.1 degrees, tensile strength of 0.86 MPa, and Young's modulus of 43.48 MPa. Moreover, SNFs/ATA showed excellent antibacterial and antioxidant properties, UV-blocking capabilities, and degradability, making it an environmentally friendly choice for food packaging. In practical food preservation applications, cherry tomatoes packaged with SNFs/ATA showed a significant extension of shelf life to 15 days, with a 62.5 % reduction in spoilage rate, a 25.4 % decrease in weight loss, and good quality including pulp firmness, pH, titratable acidity, and total soluble solids. This work demonstrates structurally regulated polyphenol assembly in the preparation of all-natural green biomimetic surface, creating new opportunities for the development of sustainable bio-based food packaging systems.
摘要：
With potato starch (PS) and corn starch (CS) as the controls, the structure and physicochemical properties of grain amaranth starch (GAS) and its binding with dihydromyricetin were investigated in this study. The results indicated that GAS granules were small in size (3.21 +/- 0.13 mu m) and had a low amylose content (11.57 +/- 0.91%). GAS exhibited low paste clarity, solubility, and swelling power, but demonstrated good freeze-thaw stability and resistance to retrogradation. Although the pasting temperature of GAS was high (75.88 +/- 0.03 degrees C), its peak viscosity, breakdown viscosity, and setback viscosity were significantly lower than those of PS and CS. GAS was classified as A-type starch, with a high molecular weight and broad distribution (Mw, 3.96 x 107 g/mol; PDI, 2.67). For its chain length distribution, chain B1 had the highest proportion (50.09%), while chain B3 had the lowest proportion (13.50%). The complexation of GAS with dihydromyricetin effectively enhanced its ABTS and DPPH free radical scavenging capacities.
摘要：
A new direct immersion dual-drop microextraction (DIDDME) procedure is described for Fe(III) and Fe(II) speciation followed by detection with graphite furnace atomic absorption spectrometry. This method is based upon the selective reaction of 1-(2-pyridylazo)-2-naphthol (PAN) and N-benzoyl-N-phenylhydroxylamine (BPHA) with Fe(II) and Fe(III) to form complexes at pH 1.5. Two solvent drops that contain PAN and BPHA were concurrently immersed in a sample solution for simultaneous separation of Fe(III) and Fe(II), respectively. This method eliminated time-consuming and labor-intensive oxidation of Fe(II) or reduction of Fe(III), which may provide incomplete conversion and contamination. Using the optimal conditions, the detection limits were 0.067 ng mL−1 and 0.054 ng mL−1 for Fe(II) and Fe(III) with relative standard deviations of 6.0% and 5.1%, respectively. Enrichment factors of 300-fold were obtained. The procedure was successfully utilized for the determination of Fe(II) and Fe(III) in Chinese yellow wine. To evaluate accuracy of this method, a rice certified reference material was analyzed and the result was in good agreement with the certified value.
通讯机构：
[Min, T ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Cinnamaldehyde;Fresh -cut Chinese water chestnuts;Reactive oxygen species (ROS);AsA-GSH cycle
摘要：
The quality of fresh -cut Chinese water chestnuts (CWCs) rapidly deteriorates with prolonged storage time, thus affecting its commercial value. This study aimed to investigate the effect of cinnamaldehyde (CA) treatment on the quality of fresh -cut CWCs and its mechanism of action. CA treatment maintained good appearance and higher total soluble solids content (TSS) of fresh -cut CWCs and also significantly inhibited microbial proliferation, respiration, phenylalanine ammonia-lyase activity (PAL) and enzymatic browning substance content. Moreover, CA treatment increased the antioxidant capacity and defense function -related enzyme activities (PPO and POD) of fresh -cut CWCs, and suppressed center dot OH production rate and MDA content. Meanwhile, CA treatment significantly increased the content of antioxidant compounds and enzyme activities of the AsA-GSH cycle system. In conclusion, CA can inhibit surface discoloration of fresh -cut CWCs and extend their shelf life, thus increasing their commercial value.
作者机构：
[Cheng, Shuiyuan; He, Yi; Zhu, Lisha; Dong, Xingxing; Long, Pengcheng; He, Y; Hu, Man] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[He, Yi; Zhu, Lisha] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod,Minist E, Wuhan 430023, Peoples R China.;[Wang, Liling] Tarim Univ, Coll Food Sci & Engn, Alar 843300, Peoples R China.;[Shao, Yanchun] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
通讯机构：
[He, Y ] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
摘要：
Monascus species are functional fermentation fungi with great potential for selenium (Se) supplementation. This study investigated the effects of Se bio-fortification on the growth, morphology, and biosynthesis of Monascus ruber M7. The results demonstrated a significant increase in the yield of orange and red Monascus pigments (MPs) in red yeast rice (RYR) by 38.52% and 36.57%, respectively, under 20μg/mL of selenite pressure. Meanwhile, the production of citrinin (CIT), a mycotoxin, decreased from 244.47μg/g to 175.01μg/g. Transcriptome analysis revealed significant upregulation of twelve genes involved in MPs biosynthesis, specifically MpigE, MpigF, and MpigN, and downregulation of four genes (mrr3, mrr4, mrr7, and mrr8) associated with CIT biosynthesis. Additionally, three genes encoding cysteine synthase cysK (Log(2)FC=1.6), methionine synthase metH (Log(2)FC=2.2), and methionyl-tRNA synthetase metG (Log(2)FC=1.8) in selenocompound metabolism showed significantly upregulated. These findings provide insights into Se biotransformation and metabolism in filamentous fungi.
摘要：
Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout storage periods have not been extensively studied. This study offers a comprehensive lipidomic analysis of cassava flour over storage periods using liquid chromatography–mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 545 lipids from five classes and 27 subclasses were identified in cassava flour, including key substances such as free fatty acids (36 species), diglycerides (DGs) (31 species), and triglycerides (TGs) (259 species). Using Metware Cloud for statistical analysis, significant variations were observed in 50 lipid species over long-term storage, reflecting changes in lipid profiles due to storage. These lipids correlate with seven metabolic pathways, among which glycerolipid metabolism is the most affected. The metabolites associated with these pathways can differentiate cassava flour based on the length of storage. This study provides a theoretical basis and storage technology parameters for lipid changes during cassava flour storage.
摘要：
Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD(430) was 0.015, meeting the requirement (≤0.045 of OD(430)) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil.
